Cheesy Bean and Cheese Enchiladas
1/2 cup flour
1/2 cup nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cups water
1/4 cup vegan margarine
1 teaspoon mustard
2 (10-ounce) cans enchilada sauce
3 (14.5-ounce) cans beans, drained (e.g., white, kidney, pinto, black)
1 (15-ounce) can olives, drained and chopped
2 medium onions, chopped
1/2 cup salsa (optional)
1/4 cup chopped cilantro
10 tortillas
1. "Cheese" Sauce: In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Whisk in water water. Heat on medium heat until bubbling and thick. Remove from heat and add margarine and mustard. Set aside 1/2 cup of the cheese sauce in separate container.
2. Except for 1/2 cup of enchilada sauce, add the enchilada sauce, beans, olives, onions, salsa, and tomato to the saucepan; stir to combine.
3. Coat the bottom of a 9" x 13" pan with some of the reserved enchilada sauce. Place a tortilla in the pan and lightly cover with more enchilada sauce. Spoon filling onto a tortilla, then roll the tortilla, and push it to one end of pan. Repeat until all tortillas are filled.
4. Pour the rest of the enchilada sauce on top and spread on reserved cheese sauce.
5. Bake at 350 degrees Fahrenheit until brown for 30 to 45 minutes.
SO HOW'D IT GO?
I used corn tortillas, black beans and white beans with onion and minced black olives as my filling. YUMMY! thank you!
YUMMY! I think that this may have FINALLY killed a longstanding Mexican craving that's been building like mad.
Just a few adaptations/thoughts:
1. The cheese sauce is AMAZING. I added some cumin and chili powder to make it more Mexican-y tasting, and that was good.
2. I used green chiles instead of olives (since I don't like olives) and chopped canned tomatoes instead of salsa (b/c I didn't have any salsa)
3. I used two cans of beans instead of three, and there was still more than 10 tortillas' worth (I estimate approximately 13 tortillas allowing 1/4 cup of filling in each.)
4. I used cheap canned enchilada sauce to cut out a step of cooking. If I had more time I would DEFINITELY make my own sauce!!! Most enchilada sauce is either filled with stuff I can't pronounce or with chicken stock, or it's really expensive.
Just a thought... If you're in the mood for something a little different I also love Moosewood's Eggplant/almond enchiladas. (Sounds odd, but they're great!) The only vegan adaptation is the cheese, but since it's mixed in with the filling the melty-ness of the cheese really isn't an issue. In fact, I think this cheese sauce would go great with it! Plus the same book has a good recipe for a tomato-based red sauce to use as an enchilada sauce.
Thank you for the recipe!
Holy smokes!!! So i too did it more like a casserole. Refried beans only (didnt have any other beans on hand) onions, "cheese sauce" (which OMG is freakin awesome) olives, a bit of homemade salsa and a small amount of soyrizo(happend to have a bit left over, thought i would use it up). I cannot tell you in words how GOOD this was...BRILLIANT and so yummy.....THANK YOU!!!!
Erin~
I had the left overs tonight for dinner(eating right now ;) and I added some tufutti sour cream and homemade guacamole.....YUM!!!!! So good!!!
Tasty, although I did add alot more greens: spinach, green pepper, a little leftover kale.
I also made "Grandma Cotrez' Enchilada Sauce" and it was perfect.
freeze the rest for some quick lunches.
good stuff.
Holy smokes!!! So i too did it more like a casserole. Refried beans only (didnt have any other beans on hand) onions, "cheese sauce" (which OMG is freakin awesome) olives, a bit of homemade salsa and a small amount of soyrizo(happend to have a bit left over, thought i would use it up). I cannot tell you in words how GOOD this was...BRILLIANT and so yummy.....THANK YOU!!!!
Erin~
These were yummy! I made it casserole style, cause I'm lazy & didn't want to mess with rolling the tortillas, hehe. But it was still really good nonetheless. My omni boyfriend really enjoyed it too, he even ate it the next night for leftovers. I had alot of the cheese/bean filling left & used it as a filling for burritos & that was good as well. I'll definitely be making this one again! Thanks!
I made the "cheese" sauce from this recipe and put a little on a homemade pizza. Even though I put it under the broiler for several minutes it didn't harden up but that didn't bother me because it was still a great tasting addition to the pizza. I think I might use some it in a queso dip for nachos and taco salad.
I really enjoyed this recipe. However, the cheese sauce turned out nothing like in the pictures. It didn't look or taste like real cheese and it wasn't very good unless I mixed it in with all of the other ingredients. Any suggestions?
some of the pictures that you're looking at might have some additional vegan cheese shredded on top (like follow your heart brand). when i made it, it was definitely a thick sauce-like consistancy and you're supposed to mix most of it with the rest of the ingredients according to the directions. have you made sure that you didn't accidently leave out an ingredient?
I really enjoyed this recipe. However, the cheese sauce turned out nothing like in the pictures. It didn't look or taste like real cheese and it wasn't very good unless I mixed it in with all of the other ingredients. Any suggestions?
I finally got around to making this very popular recipe. I've been using NY sauce from here to make tofu scrambles and mac and cheese but I never made the enchiladas until tonight. I used one large can of black beans, some burger crumbles, mushrooms and onions. It made about 6 or 7 enchiladas. I made spanish rich on the side. It was delicious and I'll definitely make this age and play with different fillings.
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